Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium candidum and brevibacterium linens, which need a neutral environment. Geotrichum candidum produces a thick, velvety surface cover with minimal enzyme activity. Due to its proteolytic and lipolytic activity, geotrichum candidum plays a significant role in the ripening process and greatly influences cheese appearance, structure and flavor. In some applications, such as goat cheese, Geotrichum candidum is used alone to cover the surface.
GCA FLAV-ANTAGE
GCA delivers an intermediate, white color surface. Produces sulfur compounds and fruity (apple) flavor notes.
Starting at: $10.95
GEO 13
GEO 13 Geotrichum candidum is a yeast that provides a mold-like appearance with intermediate flavor and aroma. Slight "mushroom/earthy" aroma.
Starting at: $21.95
GEO 15
GEO 15 Geotrichum candidum is a yeast that provides a yeast-like appearance. Mild flavor and aroma.
Starting at: $10.50
GEO 17
GEO 17 Geotrichum candidum is a yeast that provides a mold-like appearance and very mild flavor and aroma.
Starting at: $21.95
